Name: Black Bean Veggie Quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 1/2 cup canned black beans, rinsed and drained; 1/2 thinly chopped carrot; 1/2 onion, thinly chopped; 1 tbsp tomato paste; 1 small tomato, thinly chopped; 3 garlic cloves, minced; 1/3 cup bell pepper, chopped; 1 tsp cumin; 1 tsp crushed red pepper; 1 tsp oregano, dried; 1 tsp olive oil; 1/2 mashed avocado or guacamole; Fresh basil; 2 tortillas

Why Make This Recipe

Black Bean Veggie Quesadilla is a tasty and healthy choice for a quick meal. It’s packed with fiber and nutrients from the black beans and fresh vegetables. This recipe is also flexible—you can adapt it to your taste by adding different ingredients or spices. Plus, it’s simple to make, making it great for busy weeknights or a cozy weekend lunch.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

How to Make Black Bean Veggie Quesadilla

Ingredients:

1 1/2 cup canned black beans, rinsed and drained
1/2 thinly chopped carrot
1/2 onion, thinly chopped
1 tbsp tomato paste
1 small tomato, thinly chopped
3 garlic cloves, minced
1/3 cup bell pepper, chopped
1 tsp cumin
1 tsp crushed red pepper
1 tsp oregano, dried
1 tsp olive oil
1/2 mashed avocado or guacamole
Fresh basil
2 tortillas

Directions:

Chop the onions, carrot, tomato, bell pepper, and mince the garlic. Rinse and drain the black beans.
In a pan, sauté the onion with olive oil. Add the cumin, oregano, and crushed red pepper. Stir for 1-2 minutes until the spices are fragrant.
Add in the chopped tomato, bell pepper, and carrot. Stir for another 1-2 minutes. While stirring, mash the tomatoes with your spatula.
Stir in the black beans, then add the tomato paste and a little bit of water. Cover the pan with a lid and let it cook for about 3-4 minutes.
After a few minutes, add in the minced garlic and roughly mash the beans. The filling should be thick.
Spread the bean filling over half of a tortilla. Top with avocado or guacamole, some fresh basil, and if you like, spinach or arugula.
Fold the tortilla in half and toast it in the pan on both sides until golden brown. Carefully flip it to keep the filling inside.
Slice the quesadilla and serve with a small salad!

How to Serve Black Bean Veggie Quesadilla

Serve your Black Bean Veggie Quesadilla hot with a side salad or some fresh salsa. You can also add a dollop of sour cream or extra guacamole on the side for dipping.

How to Store Black Bean Veggie Quesadilla

If you have leftovers, wrap the quesadilla tightly in plastic wrap or store it in an airtight container. You can keep it in the fridge for up to 2 days. To reheat, place it in a pan over medium heat for a few minutes on each side until it’s heated through.

Tips to Make Black Bean Veggie Quesadilla

Use fresh ingredients for the best flavor and nutrition.
Adjust the amount of spices based on your taste—if you like it spicy, add more crushed red pepper.
Feel free to add other veggies like mushrooms or zucchini for extra variety.

Variation

You can easily change the filling by using different beans, such as pinto beans or lentils. Add shredded cheese for a cheesy version, or use different herbs like cilantro for a fresh twist.

FAQs

Can I make Black Bean Veggie Quesadilla in advance?
Yes, you can prepare the filling in advance and store it in the fridge. Just assemble and cook the quesadilla when you’re ready to eat.

Is this recipe vegan?
Yes, this recipe is vegan! It doesn’t contain any animal products, making it a great choice for plant-based diets.

Can I freeze the quesadilla?
Yes, you can freeze the cooked quesadilla. Wrap it tightly in foil or plastic wrap and store it in a freezer bag. To reheat, simply bake it in the oven until warmed through.